Is your Maryland crab cake true blue? A proposed new state program would let you know. Legislation is being introduced in Annapolis that would require restaurants to specify where their seafood has come from.
A measure coming before Maryland lawmakers would provide more information about seafood that is purchased in the state.
Overfishing the ocean is a problem decades in the making. But one lab in Baltimore is working to clean the ocean and stock local seafood restaurants.
For months, there’s been a countdown on the Maryland Seafood website, ticking down the months, days, hours, minutes and even seconds to the most anticipated seafood season of the year: crabbing season.
If you are one of the early birds looking for crabs this season, you’ve probably been disappointed. Maryland is one of many states experiencing a crab shortage.
I have been in a slump for over a month. It’s time to break out of it.
A new promotion seeks to restore the Chesapeake Bay by encouraging diners to order Maryland seafood.
Baltimore is home to venues that serve the best of all waterborne fare, including the classic seafood staple fish and chips. Originally popularized in places like Britain and Ireland, Baltimore restaurants serve up plates good enough to rival those made abroad.
Spring’s crab glut has quickly become summer’s crab shortage. And with crab consumption a July Fourth holiday ritual on Delmarva, crustacean connoisseurs could be in for some disappointment.
Oysters, crabs, striped bass and other seafood favorites are the topic of discussion for fisheries managers meeting in Annapolis.
Maryland is looking for a new logo to help market the state’s seafood and state officials are asking the public for their ideas.
Skipper’s is closed for renovations, but the seafood buffet and $2 crab specials will remain.